Layla Ibrahim

Mediterranean Heritage Cook

Carnivore since 2022 · Detroit, Michigan · 2 posts

Layla grew up in Beirut and moved to Detroit in 2014. Covers Mediterranean-heritage carnivore content — lamb shawarma without the bread, kibbeh nayyeh (raw lamb tartare), and the Levantine cuts that lend themselves to salt-only treatment. Carnivore since 2022.

Expertise

middle easternlamb

Recipes by Layla

Six baked carnivore egg and cheese cups with melted cheddar and crumbled bacon in a black muffin tin

Egg & Cheese Cups

Easy baked egg cups with melted cheddar and crispy bacon bits. Great for breakfast meal prep — make a batch and reheat all week.

Sliced boneless leg of lamb roast on a wooden cutting board, dark exterior crust, rosy medium-rare interior, slices fanned out across the grain, butcher twine snipped to the side

Boneless Leg of Lamb (Roasted)

5 lb boneless leg of lamb roasted at 350°F for 75-90 minutes to 130°F internal. Salt only, no garlic. Easier carving than bone-in, same lamb flavor.

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